Spinach and Kale Soup with Tahini and Lemon Dressed Chickpeas

After a week of despicable eating (I'm talking greasy take out for breakfast and lunch, then scrounging around the fridge for dinner--so reminiscent of my days at college), my body was in need of a fresh, healthy kick in the pants.

So I turned, as I do so often these days, to my new favorite vegetarian food blog: Green Kitchen Stories. This blog contains goodness too delightful not to share. It's where I discovered the recipe for the soup that I am about to share with you right now.

I had never bought tahini before, but was so so so glad I did. It added the perfect tang to the soup, and combined perfectly with a nice big dollop of plain Greek yogurt.

You must try this soup. Eating healthy does not mean eating boring vegetables. 

We are adults now. We eat kale soup and feel good about it! Okay? Okay.

Feast your hearts out, loves.

Spinach & Kale Soup with Tahini Dressed Chickpeas from Green Kitchen Stories

2-3 tbsp extra virgin olive oil

1 onion, finely chopped

4 cloves garlic, finely chopped

a pinch of dried chili flakes

500 g fresh spinach or thawed frozen, coarsely chopped

300 g fresh kale or thawed frozen, stem removed and finely chopped

1/2 tsp ground nutmeg

4 cups vegetable broth

sea salt & freshly ground black pepper, to taste

Tahini Dressed Chickpeas

3 tbsp tahini

3 tbsp extra virgin olive oil

1 organic lemon, juice

1 small handful fresh flat-leaf parsley, finely chopped

sea salt & freshly ground black pepper, to taste

1 can cooked chickpeas/garbanzo beans

Preparing the soup: Heat oil in large saucepan. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. Stir occasionally. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. Season to taste. Serve as it is or blend it silky smooth, both ways are delicious.

Preparing the Chickpeas: Whisk tahini, oil and lemon juice together in a mixing bowl. Add parsley, salt and pepper and stir to combine. Add the chickpeas and mix it all up with your hands, make sure every single chickpea is coated.

Serving: Serve the soup in bowls with a dollop of yogurt and a couple of spoonfuls of Tahini Dressed Chickpeas.